Best Grilled Marinated Quail Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED MARINATED QUAIL



Grilled Marinated Quail image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 12 servings

Number Of Ingredients 6

24 semiboneless quail
12 tablespoons fresh thyme leaves
6 tablespoons olive oil
6 garlic cloves, peeled and quartered
Freshly ground black pepper, to taste
1 1/2 cups dry red wine

Steps:

  • Wash and dry quail.
  • Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
  • To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 118 milligrams, Sugar 0 grams

MARINATED AND GRILLED SQUAB, QUAIL, OR CORNISH GAME HEN



Marinated and Grilled Squab, Quail, or Cornish Game Hen image

Categories     Sauce     Side     Fry     Marinate     Quail     Boil

Yield makes 4 servings

Number Of Ingredients 9

3 garlic cloves, minced
1/3 cup minced shallot
1 tablespoon peeled and minced fresh ginger
1/4 cup honey
1/2 cup nuoc mam, nam pla, or light soy sauce
4 squabs, about 1 pound each
2 tablespoons black pepper
1 tablespoon salt
1 teaspoon dark sesame oil

Steps:

  • In a small saucepan, combine the garlic, shallot, ginger, honey, nuoc mam, and 1/2 cup water. Bring to a boil, stir once or twice, and cool.
  • Split the birds in half-through the breastbone and backbones-and marinate them in this mixture for at least 1 hour and preferably overnight (in the refrigerator for longer marinating times).
  • Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Drain the birds and grill them for about 6 minutes per side or until done to your taste; squab is at its best when still fairly pink. (Quail will take about the same amount of time; game hens will take about 20 minutes total). Meanwhile, mix the pepper and salt together.
  • When the birds are done, drizzle them with the sesame oil and serve, passing the pepper-and-salt mixture at the table.
  • Marinated and Sautéed Squab
  • In step 3, drain the birds well and dry with paper towels. Place 2 tablespoons oil in one or more large skillets and turn the heat to high. Cook the birds until nicely browned, about 4 minutes. Turn and brown the other side for 2 to 4 minutes, or until the squab are done. (Quail will take about the same amount of time; I would not recommend doing Cornish hens this way.) Finish and serve as directed.
  • Deep-Fried Squab
  • This is quite a different procedure, more work, but very good. Double the amount of marinade. Bring the marinade to a boil in a large saucepan and cook the birds in it, sequentially if necessary, for about 10 minutes each. Remove and let dry on a rack (you can do this a day ahead of time; let dry in the refrigerator). When you're ready to cook, bring a large pot of corn, grapeseed, or other neutral oil to about 350°F (a pinch of flour will sizzle, and the oil will thin and start to shimmer). Fry the birds, sequentially if necessary, until browned and crisp about 10 minutes. (Quail are excellent this way; reduce the initial cooking time to 5 minutes each; I would not recommend doing Cornish hens this way.) Serve with salt and pepper.

Related Topics